Catfish Species

Black Bullhead	Channel Catfish	Blue Catfish
Flathead Catfish	White Catfish	Brown Bullhead
Yellow Bullhead

Blue catfish
Ictalurus furcatus

Common Name(s):	Channel cat, hump-back blue
Description:	Blue catfish have a forked tail, and are sometimes very similar to channel catfish. However, only the Rio Grande population has dark spots on the back and sides. The number of rays in the anal fin is typically 30-35, and coloration is usually slate blue on the back, shading to white on the belly.
Similar Fish:	Channel catfish, white catfish
Feeding Habits:	The blue catfish pursues a varied diet, but it tends to eat fish earlier in life. Although invertebrates still comprise the major portion of the diet, blue catfish as small as four inches in length have been known to consume fish.
Range:	Blue catfish are native to major rivers of the Ohio, Missouri, and Mississippi river basins. The range also extends south through Texas and into Mexico.
Habitat:	Blue catfish are primarily large-river fish, occurring in main channels, tributaries, and impoundments of major river systems. They tend to move upstream in the summer in search of cooler temperatures, and downstream in the winter in order to find warmer water.
Typical Size:	Blue catfish are the biggest of the catfish and commonly attain weights of 20 to 40 pounds, and may reach weights well in excess of 100 pounds.
World Record:	121 pounds, 8 ounces (Source - IGFA)

White catfish
Ameiurus catus

Common Name(s):	Forked tail cat
Description:	The sides on the white cat are blue-gray to blue-black and may be mottled. The tail is moderately forked, and the anal fin is shorter and rounder than that of Channel or Blue catfish. White Catfish have only 20 to 24 anal fin rays. The chin barbels are white or yellow. They have a blunt, more-rounded head, and they lack black spots on their body.
Similar Fish:	Blue catfish, channel catfish
Feeding Habits:	Although fish such as shad are their major food, whites also eat aquatic insects, small crustaceans, fish eggs and pondweed. They sometimes feed at night but are not as nocturnal as other catfish.
Range:	The white catfish is native to the U.S. Atlantic coastal states from about Palm Beach, Florida, to New York. It has been introduced outside the range southward into Texas and on the west coast.
Habitat:	White catfish live in channels, pools and backwaters in rivers or streams, mostly in sluggish current over mud bottoms. They go into swift water, but not as much as channel catfish.
Typical Size:	The white catfish are the smallest of the cats. A good size white catfish will reach a little over 10 pounds and over a foot long.
World Record:	18 pounds, 14 ounces (Source - IGFA)

Catfish family tree

How To Fry Catfish

Though catfish can be prepared many different ways, fried is by far the favorite of most Southerners.

Difficulty: Average

Time Required: 15 minutes

Here's How:

1.     Wash four catfish fillets with cold water.

2.     Melt shortening in a large iron skillet. It should be about 1/2 inch deep.

3.     In a shallow, wide bowl, combine 1/4 cup of flour and 1 cup of white cornmeal.

4.     Season the fillets with salt and pepper then roll in the cornmeal mixture to coat well; gently shake off excess.

5.     When the fat is hot but not smoking (about 375 degrees F.), carefully lay the fillets in the skillet.

6.     Fry until crisp and browned on the bottom, about 4 minutes. Turn carefully and fry the other side.

7.     Lift out and drain on paper towels.

8.     Serve with hush puppies and lemon wedges, tartar sauce, or sauce of your choice.

Tips:

1.     To make a thicker coating, beat 2 eggs in a shallow bowl. Dip coated fillets in the beaten eggs then roll in the cornmeal mixture again.

2.     For spicier catfish, season with Cajun seasoning or cayenne pepper along with the salt and pepper.

What You Need

·         heavy skillet

·         4 catfish fillets

·         shortening

·         shallow bowl for dredging

·         1/4 cup flour

catfish

How to Cook Catfish

Instructions

• - - Poaching - -

2. Poaching liquid or mixture generally consist of water, broth, spices, and herbs. Whatever kind you use, bring it to a simmer.

Drop in the skinless fillets and cover pan. Keep liquid at a simmer for about 9 minutes per inch of thickness

• - Broiling - -

Rinse catfish steaks or fillets, pat dry with paper towel. Coat flesh with flour, cornmeal or bread crumbs. Place catfish on a rack above a baking dish.

1. • Preheat broiler and put fish on rack about 4 inches from the heating element. Broil then turning once, until the fish is opaque in the center. Depending on size of the fish it will take 2 to 10 minutes.

• - - Deep Frying - -

Pour oil into deep fryer or wok. The oil should be at least 1-1/2 deep and the wok or deep fryer should be no more than half full of oil.

Heat oil to 375 degrees F. A thermometer is useful to monitor temperature.

Cut catfish into pieces, 1-1/4 to 1-1/2 inch across. Dip in batter, drain, then gently slip fish pieces into boiling oil. Cook until brown but not too dark, about 2 to 4 minutes.

• - - Pan Frying - -

Rinse catfish and pat dry with paper towel. Dredge fish in flour and seasonings. Be sure to shake off any excess flour and seasonings.

Add butter or oil to frying pan and heat until hot. Place steak or fillets in pan. Cook, turning once, until opaque but not dry in the center. Depending on the size of the fish, cooking time varies from 3 to 10 minutes.

• - - Grilling - -

Place steaks or fillets directly over flame on greased grill, 4 to 6 inches above hot coals or gas fire. Baste with oil, butter or marinade then close the grill hood.

Grill until opaque and moist on the inside. Cooking time is 7 to 10 minutes for catfish less than an inch thick; 12 to 15 minutes for fish thicker than 1-inch.

• - - Baking - -

Rinse fish and pat dry with paper towel. Place fillets, steaks or whole fish in a baking pan. Cover with a liquid sauce, spices, herbs and vegetables. Bake catfish in a preheated oven to 400 degrees F until a knife inserted in the thickest part shows the flesh to be opaque but not dry.